Subject: Chilled Avocado Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Jan 23 2001 - 11:09:01 EST
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F O O D F U N N Y
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Here's a true food funny from reader Catherine:
Several years ago, while I was preparing a scrumptious Thanksgiving
turkey, my ten-year-old daughter stood watching me with the saddest
expression on her face. Who could be sad on Thanksgiving? I asked
her what was wrong and she said she felt very badly about our choosing
to eat turkey, since they were becoming extinct. "What? Who told you
that?" I had to know who had told her such a heartbreaking story.
Suddenly it came to me! I called her 15-year-old sister to come and
talk to me. As she rounded the corner into the kitchen, I saw by the
mischievous smile on her face that this was another of many pranks she
had played on her sister, preying on her innocent mind, and it had
worked. Extinct indeed! As I comforted my younger daughter, she was
happy to learn that she could eat her turkey that fine day and enjoy
it without any guilt.
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T O D A Y ' S R E C I P E
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This recipe is not for those on restricted fat diets, but that's what
makes it so incredibly smooth and silky. Serve it as a special treat,
and tell yourself you deserve an occasional indulgence.
All recipes this week are adapted from "James Beard's American
Cookery," James Beard, Budget Book Service, Inc., New York, 1972.
It is available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0883659581/worlwiderecipes
Chilled Avocado Soup
2 large, ripe avocados, pitted and peeled
4 cups (1 L) hot chicken or vegetable broth
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) dried tarragon
Tabasco sauce to taste
1/2 cup (125 ml) heavy cream
1/2 cup (125 ml) sour cream
Chopped fresh chives for garnish
Combine the avocado, broth, lemon juice, and Tabasco sauce in an
electric blender or food processor and process until smooth. Chill
for at least 1 hour. Stir in the cream and sour cream and chill until
ready to serve. Garnish with chopped chives. Serves 4 to 6.
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